Dairy-Free Islak Baklava
Indulge in the rich, syrupy decadence of Dairy-Free Islak Baklava, a plant-based twist on the traditional Turkish dessert. This recipe swaps out butter for velvety coconut oil, making it suitable for those following a dairy-free lifestyle while preserving the flaky, golden perfection of phyllo pastry. The layers are generously filled with spiced walnuts, infused with a hint of cinnamon, and soaked in a zesty lemon and vanilla syrup, creating the signature moist texture that "islak" translates to. Quick to prepare and irresistibly flavorful, this vegan-friendly delight is perfect for festive occasions, a luxurious tea-time treat, or as an impressive make-ahead dessert. Best served after resting overnight to allow the syrup to fully penetrate each luscious layer, this Dairy-Free Islak Baklava is a crowd-pleasing masterpiece with every bite.
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Ingredients
- 12 sheets Phyllo pastry sheets
- 200 grams Chopped walnuts
- 150 ml Coconut oil
- 300 grams Sugar
- 250 ml Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 180°C (350°F). Brush a baking dish (preferably 9x13 inches) with a small amount of coconut oil.
Step 2
In a medium-sized bowl, mix the chopped walnuts, ground cinnamon, and salt together until well combined.
Step 3
Lay one sheet of phyllo pastry in the baking dish and brush with melted coconut oil. Repeat this step with 5 more sheets, ensuring each layer is brushed with oil.
Step 4
Spread half of the walnut mixture evenly over the phyllo layers.
Step 5
Layer another 4 sheets of phyllo on top, brushing each sheet with coconut oil as before.
Step 6
Distribute the remaining walnut mixture evenly over the layered sheets.
Step 7
Top with the final 2 sheets of phyllo, brushing each layer (including the top) with coconut oil.
Step 8
Using a sharp knife, carefully cut the assembled baklava into desired shapes (squares or diamonds) before baking.
Step 9
Place in the oven and bake for 30-35 minutes, or until the phyllo is golden brown and crispy.
Step 10
While the baklava is baking, prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then let it simmer for about 10 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Step 11
Once the baklava is baked, remove it from the oven and immediately pour the cooled syrup evenly over the top, ensuring it gets into each cut area.
Step 12
Allow the baklava to soak and absorb the syrup for at least 3 hours, or preferably overnight before serving.
Nutrition Facts
| Serving size | (1122.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4429.1 |
| Total Fat 275.1g | 0% |
| Saturated Fat 129.2g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1741.4mg | 0% |
| Total Carbohydrate 462.3g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 307.0g | |
| Protein 45.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 180.5mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 875.0mg | 0% |
Source of Calories